Although they come from the same parent company, one brand of sugar in Eastern U.S. markets says Confectioners Sugar in large letters on the package, with 10X powdered sugar in smaller letters underneath. Powdered sugar, also called confectioners' sugar, icing sugar, and icing cake is a finely ground sugar produced by milling granulated sugar into a powdered state. Realized I had a box of confectioner's sugar. For one cup: Grind one cup of white granulated sugar and one teaspoon of cornstarch in a blender or food processor for one minute, then sift through a fine mesh strainer It’s usually labeled with XXX, XXXX, etc., and the more X’s it has, the finer the sugar grains are. Our Organic Confectioner's Erythritol is the perfect replacement for powdered sugar in your favorite recipes. You are here: Home / SPICEography Showdown / Confectioners’ Sugar Vs. Powdered Sugar: SPICEography Showdown. Noticed 2 things right away. This might seem like an odd question. from Stanford University. Aside from the difference in grain size, there is fact that confectioners’ sugar contains a small amount of cornstarch. Confectioners' sugar is not the same as baker's sugar, which is also called superfine sugar or caster sugar. In France, it is called Sucre Glace. There were virtually no lumps in the name brand (domino’s) confectioner’s sugar, and no need to sift to remove them, making its use in such things as glazes and frostings a simple process of measuring the sugar. Confectioners' sugar is an important garnish in the baking world, so if you don't bake often, it's understandable why you may not be too sure what exactly it is. Powdered. The size of the sugar crystal varies 10X sugar is usually 0.010 mm, while confectioner's sugar is 0.060 mm, and icing sugar is 0.024 mm. Do it wrong and you'll be facing a kitchen disaster, but when you know how to measure sugar of all varieties—granulated sugar, confectioners' or powdered sugar, and brown sugar—you'll get your recipes off to a great start. 4x sugar and 10x sugar are milled 4x and 10x, respectively. Ideal for making frostings, glazes, fudge, and candy-making. Although some bakers and cooks use the term “confectioners sugar” instead of “powdered sugar” for variants pounded 10x, manufacturers use these terms interchangeably. Powdered sugar begins as regular granulated sugar, but sugar manufacturers grind it to an extra degree of fineness—4 times and 6 times as fine for industrial bakers; and 10 times, or 10X, as fine for commercial products bought by home cooks. Some recipes recommend sifting the powdered, or confectioners', sugar before using it to reduce lumps, but that isn't really necessary since a minute or 2 of extra stirring also dissolves any lumps. In powdered or confectioner’s sugar, the difference was still there. In other cases, confectioners’ sugar may refer to a specific fineness, or the extent to which the sugar has been ground. Powdered or confectioners’ sugar is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking. The fineness of sugar is denoted by a number between 3 and 10 followed by an X. This sugar is used frequently in glazes and frostings since it dissolves so easily. Powdered sugar is more difficult to measure exactly in a cup measure because it captures so much air -- 1 cup of sifted powdered sugar will measure differently than 1 cup of packed powdered sugar. For hummingbirds, there's sugar, and then there's sugar, Today's question: I started to boil a batch of hummingbird nectar recently and discovered my husband had come home from the grocery store with powdered sugar instead of granulated sugar. There is often confusion whether caster sugar or powdered sugar should be used, which most of us are faced with. The result is that the dusting of sugar lasts for longer. Ran out of sugar for my coffee. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, potato starch or tricalcium phosphate – to absorb moisture, prevent clumping, and improve flow. In Great Britain, you'll see the same sugar labeled icing sugar and in France, it's sucre glace. However, when a recipe specifies one or the other, there is usually a reason. And it gives a professional look to cakes, cookies or muffins when you dust it over their tops. If you use a larger-grained powdered sugar as a substitute for confectioners’ sugar, you might be able to detect a slight graininess in frostings and other applications where a smooth texture is desired. Then I roll in sugar. You can substitute about 1 3/4 cups of packed powdered sugar for 1 cup of granulated sugar in any recipe, but the cornstarch in the sugar will produce a slight thickening in your dish. Use confectioners’ sugar for making frostings, icings, and for sweetened whipped cream since the granules dissolve faster to ensure a smooth texture. Another pantry staple, powdered sugar is sometimes referred to as icing or confectioners’ sugar. I think I have heard that you should not use powdered sugar for hummingbird food, but I don't remember the reason. I use very little sugar and sometimes none at all, especially if I'm using it on a very sweet pie like pecan. Confectioners’ sugar is 10x sugar. Powdered or icing sugar can have varying textures and degrees of fineness. Powdered sugar is an extremely finely grained sugar meant for use in frostings and candies, and as a garnish for fruits and pastries. sugar manufacturers grind it to an extra degree of fineness—4 times and 6 times as fine for industrial bakers; and 10 times Powdered Sugar. Over-whisking causes the bubbles in the meringue to grow too large and then to collapse. But caster sugar is not as effective as powdered sugar when it comes to making icing or frosting. Confectioners’ sugar is a powdered sugar though not all powdered sugar is confectioners’ sugar. Even the larger grinds are still fine enough for the sugar to dissolve quickly. Cornstarch is the least hygroscopic* of all starches, which keeps powdered sugar free-flowing and soft. Powdered sugar, also called confectioners' sugar, 10X sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. Measuring sugar is a basic skill of baking. In other words, it encompasses any sugar with a fine grain including confectioners’ sugar. Like table sugar, confectioners’ sugar is chemically and nutritionally identical to caster sugar as both are just ground versions of regular sugar. 1/2 c granulated sugar 2 egg yolks 2 cups all-purpose flour 1/4 c powdered sugar pinch of salt I learned in Scotland to sub out the 1/4 c powdered sugar with either more all-purpose flour or with rice flour. It is often termed as 10X sugar, confectioner's sugar or icing sugar. The term 10X refers to sugar that has been processed ten times. Confectioner’s sugar is powdered sugar with cornstarch added to prevent caking of the sugar. With this write-up, we will get to know the difference between caster sugar and powdered sugar. Most confectioners’ sugar that you buy in a grocery store will have a small amount of cornstarch to keep it from clumping up. Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. Lundman received her M.A. Store-bought powdered sugar (often marketed under the name confectioners' sugar), on the other hand, will leave an odd aftertaste due to the presence of corn starch and is not recommended for use. Confectioners' Sugar vs. Baker's Sugar . The higher the number, the finer the grind. One of the great things about Swerve is that it measures cup-for-cup just like sugar. Let’s review more of the similarities and differences between confectioners’ sugar and powdered sugar in another SPICEography Showdown. Erythritol is a diabetic-friendly and keto-friendly sweetener known as a sugar alcohol that’s about 70% as sweet as refined sugar. The higher the number, the finer the grind. As is the case with some mayonnaise and ice cream brands, different brands of powdered sugar come with different names. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Powdered sugar is a super fine sugar, finer than even castor sugar. All grinds of powdered or confectioners' sugar have 3 percent of cornstarch added as an anti-caking ingredient so the sugar doesn't clump together. Powdered sugar gets defined as a finely ground sugar produced by milling granulated sugar into a powdered state. It is possible to make meringues using sugar that has larger granules, but there is a risk. While finer than granulated sugar, baker's sugar is not powdery like confectioners' sugar. A very fine, powdered sugar with exceptionally smooth texture. No problem with it not dissolving. In Western U.S. markets, the word Powdered is prominent, and in products produced in Florida but sold nationwide, the bag says 10X Powdered Sugar on the front. With powdered sugar, confectioners' sugar and 10X sugar, the differences are all in name only — the products are all the same. In France, it is called Sucre Glace. Superfine Sugar Well, simply put, powdered sugar (and confectioner's sugar, icing sugar, and 10X; they're all the same) is granulated white sugar thats been pulverized to … Powdered sugar is a super fine sugar, finer than even castor sugar. A very fine, powdered sugar with exceptionally smooth texture. Confectioners' sugar doesn't work well in syrups and beverages. As a rule of thumb, the higher the degree of milling, the finer the sugar is and the quicker it is to dissolve. Both are ground versions of granulated sugar (either cane or beet sugar). Contains cornstarch to prevent caking. Confectioners’ Sugar (Powdered Sugar) What it is: Confectioners’ sugar, powdered sugar—different names, same stuff. Powdered sugar crystals are so small that the sweetener is powdery and soft like flour and doesn't seem to have a crystallized structure at all. Note that not all packages of sugar will have the fineness of the grind indicated on the label. Not only does the meringue rely on the cornstarch in confectioners’ sugar for stability, you may unintentionally over-whisk it to dissolve the larger sugar granules. I like the contrast. Beat in a tablespoon of confectioners' sugar for every cup of heavy cream to help it hold its shape better. The process of making such sugar is not that tough; people just have to put the regular sugar in the grinder. Most powdered sugar in the US comes in 3X grind, while confectioners is in the 10X grind. It’s made by grinding granulated sugar into a powdered … Some cooks use the term confectioners' sugar for the powdered sugar that is more ground to the 10X level, but manufacturers use the terms interchangeably. The fineness of sugar is denoted by a number between 3 and 10 followed by an X. Consider the fact that the larger the granules are, the longer they will take to dissolve. Confectioners’ sugar is not a good substitute for powdered sugar when making drinks; this is one of the cases where it can cause the food item to have a chalky taste since the cornstarch particles will not dissolve in the liquid. Regular sugar. Caster sugar is very effective for pastry dishes that demand a softer texture. Meringues are an example of an item that often requires confectioners’ sugar. This is the sugar we commonly use for frostings, glazes, and that snowy covering on doughnuts that no doubt is all over your face and hands with the first bite. In some contexts, the term powdered sugar is used to indicate all forms of refined sugar that have been ground or powdered. Powdered sugar with larger granules is a better option when dusting the surfaces of pastries since the larger granules do not dissolve as easily as those of powdered sugar with finer granules. Discover 500+ spicy recipes and hundreds of pepper profiles, comparisons, cooking tips + more. Ideal for making frostings, glazes, fudge, and candy-making. Apostrophe placement aside, confectioners, powdered or icing sugar are all the same thing and are the best kind of sugars to use for icings and glazes because, according to Domino, "they blend easier in uncooked frostings and dissolve faster in cooked types." To prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream. Use it for frostings and icings, or dust it over desserts, fruits or baked goods. It also gets known as also confectioners’ sugar, icing sugar, and icing cake. Confectioners’ Sugar Vs. Powdered Sugar: SPICEography Showdown. Contains cornstarch to prevent caking. 2. it seems to have almost a floral taste. Visit our sister site PepperScale. When dissolved in cold water for iced tea or lemonade, the cornstarch in the sugar gives an off-putting taste; in hot drinks, cornstarch causes thickening. I don't like to use powdered sugar, sometimes I can taste the corn starch when people use it. Because its granules are so small, they dissolve more quickly on the tongue (similar to finer-grained salts) and may taste sweeter as a result. CooksInfo explains that you can substitute 1 cup of granular sugar for 1 3/4 cups of powdered in recipes, but not for icings and frostings. It is also called icing sugar and confectioner’s sugar. Confectioners’ sugar vs caster sugar. Buyers Food Corp.: Confectioners or Powdered Sugar, A Web Experience brought to you by LEAFtv, The Chemical Composition of Powdered Sugar, Difference Between Nescafe Classic and Clasico, How to Substitute Powdered Sugar for Granulated Sugar. Powdered sugar also looks a little better when decorating a pastry than caster sugar, since powdered sugar is much more fine than even caster sugar. For many applications, it will not matter if you use a 3X powdered sugar instead of a 10x grind or vice versa. Confectioners’ sugar is a powdered sugar though not all powdered sugar is confectioners’ sugar. Powdered sugar is just very fine white sugar with a bit of added corn starch to prevent it from becoming cakey. To be exact, use a scale. The size of the sugar crystal varies 10X sugar is usually 0.010 mm, while confectioner's sugar is 0.060 mm, and icing sugar … In other cases, confectioners’ sugar may refer to a specific fineness, or the extent to which the sugar has been ground. Confectioners' sugar melts easily in liquid or in creamed, soft butter, making frostings and sauces come together quickly. At the heart of this confectioner's complaint is cornstarch, which is added to powdered sugar as an anti-caking agent, a role in which it truly shines. This type of sugar contains added starch, which delivers extra stability. 1. you seem to need a lot more of it. The finer the grind, the more easily the sugar blends into stuff like meringues, frosting or batters. Perceived sweetness is another factor that separates confectioners’ sugar from other larger grinds. It is often termed as 10X sugar, confectioner's sugar or icing sugar. It is a simple, even substitution in classic or family-favorite recipes using sugar. While powdered sugar and granulated sugar can substitute for one another in a pinch, your dishes will come out with better texture and taste when you use powdered sugar only for certain recipes. Cornstarch can be beneficial in some applications, but can cause other dishes to have a chalky taste. Substitute an equal amount of powdered sugar for superfine sugar, or use a blend of powdered sugar and granulated sugar to get a crisper final product. Substitute 7 ounces of powdered sugar for the 1 cup of white granulated sugar called for in a cookie recipe. We call this “Swerving” your recipes (check out a recent contest over in our Sweeties Baking Group on Facebook to see how other folks “Swerve” their family faves)! Sugar is available in different forms, caster sugar and powdered sugar being among them.